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Pulled Pork Ragu

with Fresh Tagliatelle and Cavolo Nero

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

125 kcal

Protein

:

9.3g protein

Total

:

10 minutes

Difficulty

:

Medium

Allergens:

Milk
Egg

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

100 grams

Chopped Cavolo Nero

300 grams

Shredded Pulled Pork

1 pack(s)

Fresh Tagliatelle

1 carton(s)

Tomato Passata

1 sachet(s)

Olive and Caper Tomato Sauce

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½ bunch(es)

Sage

½ pinch

Chilli Flakes

Nutritional information

Energy (kJ)525 kJ

Energy (kcal)125 kcal

Fat6.2 g

of which saturates3.7 g

Carbohydrate7.2 g

of which sugars5.1 g

Dietary Fibre2.7 g

Protein9.3 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large pan of water to the boil.

Pick the sage leaves from their stalks and roughly chop (discard the stalks).

2

Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the pulled pork (with all its juices) to the pan and break up with the back of a spoon until shredded into small pieces. Add the sage, tomato sauce, passata and a pinch of chili flakes (careful, they're hot!) with plenty of salt and pepper. Bring to a simmer and cook for 4-5 mins.

3

Once the pan of water has come to a boil, add plenty of salt and cook the cavolo nero for 1 min then add the tagliatelle and cook for a further 3 mins then drain.

4

Once the pasta and cavolo nero is cooked, drain in a colander then tip into the pan with the sauce. Mix everything together well then then divide between plates and top with the cheese and a pinch more chili flakes if you like. Enjoy!

5

6

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